Gluten Free Pumpkin Pancakes + Ginger Honey Butter

Instructions

To Make the Pumpkin Pancakes:

1. Preheat griddle/saucepan/skillet over medium-low heat.
2. Melt butter and honey, set aside. [Note: I use a small ramekin/small oven-safe dish and melt the butter and honey in the oven. I prefer this because I like to keep the pancakes warm in the oven while I make all of them, so this preheats the oven for me. You can also melt the butter and honey on the stove-top.]
3. In a mixing bowl, combine flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove. Whisk/stir to combine. [Note: I use a microplane to grate the fresh nutmeg.]
4. In another mixing bowl, combine pumpkin puree, sour cream or milk, melted butter and honey. Whisk to combine. Add cracked egg and and whisk to combine. Batter is ready. At this point you can store the batter in the refrigerator or begin making pancakes.
5. Melt fat of choice on griddle or in saucepan/skillet, increase heat to medium. Using a small ladle, scoop batter and drop onto griddle or saucepan/skillet {my small ladle is about 2 heaping tablespoons}. Cook until first side of pancake is "set" and golden brown "crust" has formed, about 3-4 minutes. Flip with turner-spatula and cook for another 1-2 minutes, until golden brown.
6. Serve immediately, place in a warm oven to keep hot until all pancakes are made, or store in the refrigerator to eat later.
7. Top with ginger honey butter and organic maple syrup. I also love these topped with Immune Boosting Elderberry Rose Hip Syrup instead of maple syrup.

To Make The Ginger Honey Butter: 

1. Prep ginger - with a spoon, "peel" the ginger by scraping the skin.  With a Microplane or a standing grater, grate/mince the ginger.  
2. Fit a standing mixer with the flat beater and mixing bowl (if you don't have a standing mixer, use a hand mixer or food processor instead). 
3. Add butter, honey and ginger to the bowl and mix on low speed until the butter begins to soften.  Increase speed and whip until creamed, about 1 minute. Stop mixer and scrape down the sides of the bowl with a spatula.
4. Get one sheet of parchment paper, about 12 inches wide. Place the Ginger Honey Butter in the center of the parchment paper. Shape it into a rectangle shape with the spatula. 
5.  Fold half of the parchment paper over the Ginger Honey Butter. Use your fingers to "pull" the parchment paper back towards you, helping to form the butter into a "log" shape.
6. "Roll" the log until the parchment paper is fully rolled up. Fold over the edges over.  Place in the freezer.  
7. Freeze for at least 6 hours, preferably overnight. 
8. Once frozen, cut the Ginger Honey Butter into 1/2 inch thick slices. Store in the freezer or refrigerator until ready to use. Yield: 1 "stick" of butter.